Wild Salmon Cakes with Capers & Dill
Delicious salmon cakes
Servings: 16 Salmon Cakes
Ingredients
- 4 6 oz. Wild Salmon Fillets, thawed
- 1/3 cup olive oil, divided
- 2 teaspoons Omaha Steaks Seafood Rub with Citrus & Herb, or your favorite seafood seasoning
- 1/2 cup diced red pepper, finely diced
- 4 green onions, finely sliced
- 1 stalk celery, finely diced
- 2 cloves garlic, minced
- 1/4 teaspoon each salt and pepper
- 1 cup dry bread crumbs
- 3 eggs, beaten
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon capers, chopped
- 1 tablespoon whole grain mustard
- 1 tablespoon finely chopped fresh dill
- 2 teaspoons Worcestershire sauce
Instructions
- Preheat oven to 400°F. Arrange salmon fillets on a parchment paper-lined baking sheet. Brush fillets with 2 tablespoons of olive oil, season with 1 tablespoon of Signature Seafood Rub. Bake for 8-10 minutes or until fish just starts to flake; let cool completely. Over a large bowl flake salmon into chunks.
- Heat 1 tablespoon oil in a skillet over medium heat, add red pepper, green onions, celery, garlic, salt, and pepper. Cook for 3-5minutes or until tender. Remove from heat and let cool completely.
- Gently fold together salmon, red pepper mixture, breadcrumbs, eggs, mayonnaise, lemon juice, capers, mustard, dill,Worcestershire sauce, and remaining rub. Divide into 16 portions or form into the desired number of patties. Cover and refrigerate for 1-8 hours.
- Heat remaining oil in a skillet set over medium heat. In batches, cook salmon cakes for 8-10 minutes, turning once. Cook until patties are golden brown and have reached 145°F. Transfer to paper towel-lined plate. If desired serve with Omaha Steaks Lemon Dill Tartar Sauce.